“Posted for ZWT 5. This recipe is for a yeat raised cornbread. Very interesting & I can't wait to try it myself. Prep time includes rising times. From http://www.thegutsygourmet.net/spain.html”
READY IN:
3hrs 15mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. In stand mixer bowl, fitted with dough hook attachment, combine 1 cup of the cornmeal, pepper and salt.
  2. Add 1 cup boiling water and mix until smooth. Let cool to 120°F (about 20 minutes).
  3. Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil.
  4. Mix in remaining 1/2 cup cornmeal.
  5. Add 1 cup bread flour and mix until smooth and elastic, about 5 minutes.
  6. Cover bowl with damp towel and let dough rise in warm, draft-free area until puffy. ( about 45 minutes).
  7. Grease 9-inch metal pie pan with oil.
  8. Knead enough of the remaining bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes.
  9. Form dough into a ball and place in pan.
  10. Flatten to fill bottom of pan, cover with towel and let rise in warm, draft-free area until doubled, about 50 minutes.
  11. Preheat oven to 350°F
  12. Score top of bread in ticktacktoe pattern.
  13. Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes.
  14. Remove from pan; cool on rack.
  15. Serve warm or at room temperature. (Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F oven 15 minutes).

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